3/4 cup of sugar
1 cup of semolina
1 cup of blueberries
1 teaspoon of vanilla essence
6 tablespoon of vegan butter
2 cups of water
Melt the butter in sauté pan and roast the semolina for 3 to 4 minutes.
Add the blueberries to the saute pan and the roast for another minutes.
Add the sugar and vanilla to the saute pan.
Add the water to the mixture and mix it continuously for 2-3 minutes to avoid the formation of lumps. Eventually you will see the semolina absorbing the water, which is a sign that the pudding is ready to serve.
Garnish with almonds if you desire.
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